Santa Maria Grilled Beef
This Santa Maria grilled beef recipe combines smoky flavors, a bold dry rub, and juicy tenderness to create the ultimate grilling experience. It's perfect for any occasion or health-conscious diet.
Equipment
- Grill
- Meat thermometer
- Drip pan
- Wood chips
- Plastic wrap
Ingredients
- 4 tablespoons paprika
- 3 tablespoons brown sugar
- 2 tablespoons chili powder
- 1 tablespoon garlic powder
- 1 tablespoon white pepper
- 1 tablespoon celery salt
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 tablespoon pepper
- 2 teaspoons cayenne pepper
- 1 teaspoon ground mustard
- 1 beef tri-tip roast or beef sirloin tip roast (2 to 3 pounds)
- 2 cups soaked hickory wood chips or chunks
- 2 tablespoons canola oil
Instructions
- In a small bowl, combine all spices to create the dry rub. Generously coat the tri-tip roast with the mixture, ensuring every inch is covered.
- Wrap the seasoned beef tightly in plastic wrap and refrigerate overnight to allow the flavors to penetrate.
- Remove the roast from the fridge at least 1 hour before cooking to bring it to room temperature.
- Prepare your grill for indirect heat by placing a drip pan beneath the cooking grates and preheat to medium-low.
- Add soaked hickory wood chips to the grill (following manufacturer’s instructions) for that signature smoky flavor.
- Unwrap the roast and brush it lightly with canola oil to prevent sticking. Place it on the grill over indirect heat.
- Grill the beef, covered, for 1 to 1.5 hours until it reaches your desired doneness. Use a meat thermometer—135°F for medium-rare, 140°F for medium, or 145°F for medium-well.
- Remove from heat and let the roast rest for at least 10-15 minutes. This ensures the juices redistribute evenly.
- Slice against the grain into thin strips and serve immediately. Enjoy on its own or piled over crusty bread for a heartier meal.
Notes
For a vegan substitute, replace the tri-tip roast with portobello mushrooms or jackfruit, and adjust the rub spices to preference.